The Best Sourdough Cinnamon Rolls

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There is nothing better than a cup of coffee and warm, homemade, sourdough cinnamon rolls on a Saturday morning. These cinnamon rolls are definitely a labor of love, but so worth it! I love making these for my family on the weekends or special occasions. They also make a great gift! They are seriously so delicious!!

How to make sourdough cinnamon rolls

There are a few steps to making these cinnamon rolls. They do take a bit of time, so make sure you plan ahead.

Making the dough

First you’ll want to combine your sourdough starter, water, flour, melted coconut oil and honey to a bowl. Mix well until all of the ingredients are fully combined. Then you’ll place the dough into a greased bowl and cover tightly with plastic wrap. Let the dough rest overnight (12-24) hours to ferment.

The next morning you’ll need to finish the dough mixture by adding the eggs, baking powder, baking soda and salt and mixing well. Mix with a dough hook for 10-15 minutes until the dough is super stretchy and when you pull it, it doesn’t break.

QUICK TIP: warm the dough on low in your oven before mixing in your additional ingredients on day 2. Coconut oil tends to solidify in cooler homes and it makes it extremely difficult to get the eggs to incorporate. I have made huge messes by tossing in the eggs and starting to knead the dough without warming it.

making the filling

Now you’ll combine the sugar, cinnamon and butter for the filling and mix well. Roll out the dough on a clean, lightly floured surface. You’ll want the dough to be rolled out in a rectangular shape and about 1/4 inch thick. Spread the filling all over the surface of the dough, making sure you reach all the way to the edges.

Spread the butter and cinnamon sugar mixture over the dough, all the way to the edges. Roll up the dough (longways) tightly. Cut with a sharp knife into 12-15 rolls. Place the rolls into a greased iron skillet or very large round cake pan. Pour the heavy whipping cream over the rolls and let rise for 1/2 hour to an hour.

Time to bake!

Place in 375 degrees Fahrenheit oven and bake for 20-25 minutes. Remove from the oven and let cool for 10 minutes. Heat the cream cheese and heavy whipping cream for 30-60 seconds, to warm slightly. Add remaining frosting ingredients and mix well with a hand mixer. Continue to heat frosting in 30 second increments until the frosting is warm and completely smooth. The cream cheese tends to want to clump up, so gradually heating and mixing the frosting helps you achieve a smooth, velvety consistency. Top the cinnamon rolls with the frosting and serve warm.

Why Sourdough?

Sourdough is a fermented dough that is achieved through wild lactobacillaceae and yeast. In order to make sourdough products, you use a natural leavening agent known as a “sourdough starter” instead of traditional yeast. Sourdough starter is created by mixing water and flour and allowing this mixture to ferment on your counter to create carbon dioxide bubbles. These bubbles allow the bread to rise naturally. The carbon dioxide is activated by the friendly bacteria and wild yeast in the flour and your environment. Sourdough is easier for your body to digest since it is naturally fermented. This makes sourdough more nutrient dense, easier to digest and lower in gluten.

Enjoy!

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The Best Sourdough Cinnamon Rolls

Yield: 12-15

Prep Time: 25 minutes

Cook Time: 25 minutes

Additional Time: 12 hours

Total Time: 12 hours 50 minutes

These cinnamon rolls are so soft, sweet, and absolutely delicious!

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Ingredients

• ½ cup of active sourdough starter
• ½ cup filtered water
• 4 cups of organic unbleached all purpose flour
• ½ cup melted organic coconut oil
• ½ cup local honey
• 2 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp good quality salt

Cinnamon and Brown Sugar Filling

• ½ cup of softened butter
• 1 ¼ cup of brown sugar
• 2 tablespoons of cinnamon

Add 1/2 hour before baking

• ½ cup of organic heavy cream

Cream Cheese Frosting

• 8 oz of cream cheese
• ½ cup organic heavy cream
• ½ cup of honey
• 2 tablespoons of maple syrup
• 1 tablespoon of vanilla extract

Instructions

1. Combine sourdough starter, water, flour, melted coconut oil and honey in a large bowl.
2. Mix well until all of the ingredients are fully combined.
3. Place in a greased bowl and cover with plastic wrap.
4. Rest overnight (12-24) hours to ferment.
5. If the dough feels hard, heat dough slightly in warm oven (low heat) to soften the dough. The coconut oil can cause the dough to harden if your home is on the cooler side.
6. Combine eggs, baking powder, baking soda and salt to the mixture.
7. Mix with a dough hook for 10-15 minutes until the dough is super stretchy and when you pull it, it doesn't break.
8. Combine softened butter, brown sugar and cinnamon in a bowl and mix well.
9. Dust the counter with flour and roll out the dough to 1/4 inch thickness.
10. Spread the butter and cinnamon sugar mixture over the dough, all the way to the edges.
11. Roll up the dough (longways) tightly.
12. Cut with a sharp knife into 12-15 rolls.
13. Place the rolls into a greased iron skillet or round cake pan.
14. Pour the heavy whipping cream over the rolls and let rise for 1/2 hour to an hour.
15. Place in 375 degrees Fahrenheit oven for 20-25 minutes.
16. Remove from oven, cool for 10 minutes.
17. Heat the cream cheese and heavy whipping cream for 30 seconds to a minute, to warm slightly .
18. Add remaining frosting ingredients and mix with a hand mixer.
19. Continue to heat frosting in 30 second increments until the frosting is warm and smooth.
20. Top the cinnamon rolls with the frosting and serve.

Notes

If the dough is stiff and the eggs will not incorporate, you can heat the dough in the oven at a low temp. Coconut oil tends to solidify in cooler homes.